• Cooking Time: 35 minutes
  • Servings: 4
  • Preparation Time: 15 minutes



  • 1 lb. new potatoes
  • 8 skinless, bone-in chicken thighs
  • salt and pepper to taste
  • 3 T. olive oil
  • 1 shallot finely chopped
  • 1/4 cup capers, rinsed and coarsely chopped
  • 3/4 cup chicken broth
  • 1 T. sherry vinegar
  • 1 T. lemon juice
  • 2 T. chives, cut into 1-inch pieces.


  • Clean and quarter the potatoes. Place them in a bowl of cold water.
  • Wash chicken under cold water and pat dry with a paper towel.
  • Season with salt and pepper
  • Heat the oil in a large heavy skillet.
  • Sear the thighs until browned on bot sides, 2 to 3 minutes per side.
  • Remove chicken to a plate.
  • Drain the potatoes and pat dry with a paper towel.
  • Add them to the hot skillet, cut side down, and cook till lightly browned.
  • Remove to a plate and cover to keep warm.
  • Add the shallot and capers to the skillet and quickly saute, for about 1 minute. Stir in the chicken broth,, vinegar and lemon juice, scraping up the browned bits fromthe pan.
  • Add the chicken back to the pan, and bring to a gentle simmer. Cover with a tight lid.
  • Cook the chicken until tender about 25 to 30 minutes. Add the browned potatoes to the pan during the last 15 minutes of cooking.
  • Arrange the chicken and potaotes to a platter. Taste the sauce to check for seasoning, then bring to a simmer and cook for a minutes.
  • Spoon sauce over chicken and sprinkle with chives. Serve immediately.

Categories: Dinner  Main Dish  Potato  Poultry  Stove 
© 2006-2017 BakeSpace, Inc. All Rights Reserved